Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting

Ingredients for Bars

1 15 oz. can of pumpkin puree

1 2/3 c. sugar

1 c. vegetable oil

4 large eggs

2 c. all purpose flour

2 tsp. ground cinnamon

1 tsp. pumpkin pie spice

2 tsp. baking powder

1 tsp. salt

Ingredients for Frosting

1/2 c. unsalted butter, ( 1 stick )  softened

1 8 oz package of cream cheese, softened

1 tsp. vanilla extract

1/4 tsp. almond extract

4 c. powdered sugar

1/4 tsp. salt


Preheat oven to 350 degrees

In a large bowl, beat pumpkin, sugar, oil and eggs with an electric mixer until well combined.

In a smaller bowl, sift together, flour, spices, baking soda and salt

Add the dry ingredients to the pumpkin mixture and stir until well combined.

Spread the batter evenly into a well greased 10×15 jelly roll pan

Bake for approximately 30 minutes until toothpick inserted in center comes out clean.

Allow bars to completely cool before frosting

For the Frosting…

Beat together the butter and cream cheese until smooth.  Stir in the vanilla and almond extracts.  Add the powdered sugar a little at a time until the mixture is smooth.


Pumpkin Muffins

Pumpkin Muffins

So Easy, so delicious, so fall!

Pumpkin Muffins


4 eggs

1 1/2 c. sugar

1  c. vegetable oil

2 c. flour

1/2 tsp. salt

2 tsp. cinnamon

2 tsp. baking soda

1 15 oz. canned pumpkin

chopped walnuts ( optional )

Preheat oven – 350 degrees

In a  large mixing bowl, with electric mixer, beat eggs.  Add sugar and oil.  Add dry ingredients and pumpkin.  Mix until blended and consistency of cake batter. Spoon into lined muffin tins and if so desired sprinkle chopped walnuts on top.

Bake at 350 degrees for 20 minutes.




Honey Balsamic Autumn Chicken and Vegetables

Honey Balsamic Autumn Chicken and Vegetables

Honey Balsamic Autumn Chicken and Vegetables


1 pound fresh Brussels sprouts

1 large pear

3 c. butternut squash, diced into small cubes

4 chicken breasts

1 Tablespoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 Tablespoons olive oil plus more for drizzle

3 Tablespoons of honey

1 Tablespoon of balsamic vinegar


  • Preheat oven to 425 degrees.  Line a large baking sheet with foil.
  • Trim ends off of Brussels sprouts and cut each in half
  • Place Brussels sprouts in a microwave dish, cover and cook for 4 minutes
  • In a small bowl, combine Italian seasoning, garlic, salt and pepper
  • Cut, half and core the pear then cut into small pieces
  • Combine the pears, squash, and cooked Brussels sprouts in a large bowl.  Add 1 tsp. of seasoning mix and 2 Tablespoons of olive oil.  Toss until vegetable mix is fully coated.   
  • Place chicken breasts on lined baking sheet and make small slits across each breast. Drizzle with olive oil and the remaining spice mix. Then arrange the vegetables around the chicken in a single layer. Mix honey and balsamic vinegar together and drizzle over the chicken breast into the slits of the meat.
  • Bake covered for 45 minutes then take the foil off for an additional 10 minutes.